Keto Stuffed Eggplant With Mozzarella Recipe

About this recipe

A hearty and flavorful keto-friendly dinner featuring baked eggplant stuffed with seasoned ground beef, green beans, and melted mozzarella cheese.

Ingredients

• 500 g Organically Grown Small Brinjal
• 75 Nos Oregano Sachet
• 200 g D'Lecta 100% Mozzarella Pizza Cheese Block
• 250 g Zucchini Green
• 1 kg Akar Powder Salt
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 100 g Zoff Garlic Powder

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. Cut the eggplants evenly in half lengthwise and carefully scoop out the flesh, leaving 1/2-inch thick shells. Place the shells on a baking sheet lined with parchment paper.
3. 3. Chop the scooped-out eggplant flesh into small pieces and set aside.
4. 4. In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a spoon. Drain any excess fat.
5. 5. Add the chopped eggplant flesh, tomato sauce, garlic powder, salt, pepper, oregano, and zucchini to the skillet. Stir well and cook for 5-7 minutes until the mixture is well combined and heated through.
6. 6. Spoon the beef and vegetable mixture evenly into the eggplant shells. Top each stuffed eggplant with slices of mozzarella cheese.
7. 7. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the eggplant shells are tender.
8. 8. Remove from the oven and let cool slightly before serving. Enjoy your keto stuffed eggplant!